Vietnamese Caramelised Pork Bowl

Name: Vietnamese Caramelised Pork Bowl with Garlic Rice, Rainbow Slaw & Aioli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 3 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water (for the rice); 1 carrot; 1 packet celery; 1 packet pork mince; 1 packet ginger paste; drizzle vinegar (white wine or rice wine); 1 bag shredded cabbage mix; 1.5 tsp brown sugar; 1 packet oyster sauce; 1 tbs soy sauce; 2 tbs water (for the sauce); 1 packet crushed peanuts; garlic aioli

with Garlic Rice, Rainbow Slaw & Aioli

Up to 180$ + Free Treats / Extras for Life

This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the pork mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.

Allergens:

Milk

•Gluten

•Molluscs

•Wheat

•Soy

•Peanuts

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

carrot

1 packet

celery

1 packet

pork mince

1 packet

ginger paste

1 bag

shredded cabbage mix

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water (for the rice)

drizzle

vinegar (white wine or rice wine)

1.5 tsp

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

2 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)4010 kJ

Fat51 g

of which saturates13.6 g

Carbohydrate84.6 g

of which sugars18.1 g

Protein36.6 g

Sodium1928 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, grate carrot. Thinly slice celery.

• In a medium bowl, combine pork mince, ginger paste and remaining garlic.

• In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, celery and shredded cabbage mix. Toss to combine and set aside.

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Drain any excess oil from the pan. • Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.

• Divide garlic rice between bowls. • Top with Vietnamese caramelised pork and rainbow slaw. • Garnish with crushed peanuts. Dollop over garlic aioli to serve. Enjoy!